13 Ingredients
  • 2 ounces dried rice-stick noodles (rice vermicelli)
  • 1 1/2 tablespoons rice vinegar (not seasoned)
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 2 (6- to 7-ounce) confit duck legs, meat (with skin attached) removed from bone in large pieces
  • 1 large shallot, thinly sliced crosswise and separated into rings (1/3 cup)
  • 1 (6-inch) piece seedless cucumber (usually plastic-wrapped), peeled
  • 1 firm-ripe medium peach or nectarine, halved lengthwise and pitted
  • 6 large Boston lettuce leaves
  • 24 fresh mint leaves
  • 24 fresh cilantro leaves
  • 18 Thai basil leaves or small Italian basil leaves
Nutrition
418
21% daily value
6 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

56% 36

Saturated

45% 9

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 5

Carbs

5% 15

Carbs (net)

- 14

Fiber

6% 1

Sugars

- 5

Sugars, added

- 1

Protein

17% 9

Cholesterol

16% 47

Sodium

7% 157

Calcium

3% 32

Magnesium

6% 25

Potassium

7% 336

Iron

12% 2

Zinc

10% 1

Phosphorus

19% 131

Vitamin A

8% 71

Vitamin C

7% 6

Thiamin (B1)

13% 0

Riboflavin (B2)

13% 0

Niacin (B3)

18% 3

Vitamin B6

15% 0

Folate equivalent (total)

7% 30

Folate (food)

- 30

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

106% 16

Vitamin E

22% 3

Vitamin K

31% 38

Sugar alcohols

- 0

Water

- 129
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